Preheat oven to 375F/190C.

Lightly grease two small tartlet moulds (2 ¾-3in diameter) and melt the butter.

Add the breadcrumbs to the butter and stir. Divide the crumbs between the two pans and press the crumbs down and gently up the sides. Place on a baking sheet then bake the crusts for around 10-12mins until just starting to brown.

While the bases are cooking, make the filling by mixing together the goats cheese and brie/other cheese, egg and yogurt until smooth. If you roughly dice the brie, you can do this by hand but you can also use a blender/food processor.

Once the bases are lightly brown, carefully spread over 2 tablespoon cranberry sauce into each tart. Be careful not to spread it round but more dab it in, as otherwise it will pick up the crumb base. Then spoon the cheese mixture on top and put back in the oven to cook for around 12 minutes until slightly brown and mixture is set.

Once they are ready, leave the tartlets to rest a minute before removing from the moulds (or eat from the mould). Best served warm but works room temperature as well.